Spanish at Home: Feasts & Sharing Plates from Iberian Kitchens

Been to Spain? Here’s one way to experience it. Warren (The Catalan Kitchen) has learned to cook while “WWOOFING” (doing volunteer farm work via World Wide Opportunities on Organic Farms). She also experienced pueblo cooking and shares her tips and insights here. The cookbook takes a seasonal approach and is set up for various meals, snacks, and desserts. There are olivas Arbequinas (olives), as well as boquerones (anchovies). Brunch has pan con tomate (bread with tomatoes) and huevos de sóller (eggs). For a fiesta, try cóctel de gambas (shrimp cocktail). Macedonia des frutas covers a variety of fruit. Xatonada highlights cod fillets. Sopa de minestra features a minestrone soup. Winter offers llom amb col (pork). For a tasty dessert, there is crema Catalana. Recipes are introduced with a headnote, and historical information is provided throughout. All the recipe names are in Spanish, but ingredients are listed in English.